Electrolux EOB3612WELUXEURO User manual

Electrolux
Brand
Electrolux
Model
EOB3612WELUXEURO
Category
Cookers
Type
User manual

This manual is also suitable for

Built-In Electric Oven
Instructions for use
EOB3612
822 923 188 -A- 24.04.02-02
g
2
Dear customer,
Please read these operating instructions carefully.
Pay particular attention to the section “Safety infor-
mation” on the first few pages. Please retain these
operating instructions for later reference. Pass them
on to possible new owners of the appliance.
The following symbols are used in the
text:
1
Safety instructions
Warning: Information concerning your personal
safety.
Important: Information on how to avoid damaging
the appliance.
3
Information and practical tips
2
Environmental information
1. These numbers indicate step by step how to use
the appliance.
2. ...
3. ...
3
Contents
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Inserting the general purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Roast Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Infrared Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Drying with Hot Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cleaning the Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
4
Operating Instructionsating Instructions
1 Safety
Electrical Safety
• The appliance may only be connected by a regis-
tered specialist.
• In the event of any faults or damage to the appli-
ance: remove fuses or switch off.
• It is not permissible to clean the appliance with a
steam or high pressure cleaner for safety reasons!
• Repairs to the appliance may only be carried
out by specialists. Repairs carried out by inex-
perienced persons may cause injury or serious
malfunctioning. If your appliance needs repairing,
please contact your local AEG Service Force
Centre or your specialist dealer.
Child Safety
• Never leave children unsupervised when the
appliance is in use.
Safety whilst Using
• This appliance is intended to be used for cooking,
frying and baking food in the home.
• Take care when connecting electric appliances to
sockets nearby. Do not allow connecting leads to
come into contact with hot rings or to catch
beneath the hot oven door.
• Warning: Risk of burns! The interior of the oven
becomes hot during use.
• Using ingredients containing alcohol in the oven
may create an alcohol-air mixture that is easily
ignited. In this case, open the door carefully. Do
not have embers, sparks or naked flames in the
vicinity when opening the door.
To Avoid Damaging Your Appliance
• Do not line your oven with aluminium foil and do
not place a baking tray or dish on the oven floor,
otherwise the oven enamel will be damaged by
the resulting build up of heat.
• Juice from fruit that drips from baking trays will
leave marks that cannot be removed. For very
moist cakes, use the universal baking tray.
• Do not put any weight on the oven door when it is
open.
• Never pour water directly into the hot oven. The
enamel may be damaged.
• Using force, especially on the edges of the front
glass panel, may break the glass.
• Do not store inflammable objects in the oven.
They may ignite when the oven is switched on.
• Do not store moist food in the oven. The enamel
may be damaged.
5
2 Disposalposal
Disposing of the packaging material
All materials used can be fully recycled.
Plastics are marked as follows:
• >PE< for polyethylene, as used for the outer
wrapping and the bags inside.
• >PS< for polystyrene foam, e.g., as used for the
padding materials. They are completely free of
CFCs.
Disposal of old appliances
1
Warning: Before disposing of old appliances
please make them inoperable so that they
cannot be the source of danger.
To do this, disconnect the appliance from
the mains supply and remove the mains
lead.
To protect the environment, it is important that worn
out appliances are disposed of in the correct man-
ner.
• The appliance must not be disposed of with
household rubbish.
• You can obtain information about collection dates
or public refuse disposal sites from your local
refuse department or council.
6
Description of the Appliancen of the Applianceance
General Overview
Control Panel
7
Oven Features
Oven accessories
Combination shelf
For dishes, cake tins, items for roasting and grilling.
Baking tray
For cakes and biscuits
8
Before Using for the First Timesing for the First TimeFirst Time
Initial Cleaning
Before using the oven for the first time you should
clean it thoroughly.
1
Caution: Do not use any caustic, abrasive
cleaners! The surface could be damaged.
3
To clean metal fronts use commercially
available cleaning agents.
• Turn the oven function switch to oven lighting.
• Remove all accessories and the shelf support
rails and wash them with warm water and wash-
ing up liquid.
• Then wash out the oven with warm water and
washing-up liquid, and dry.
• Wipe the front of the appliance with a damp cloth.
9
Using the Oven ng the Oven
Switching the Oven On and Off
1. Turn the “oven functions” switch to the required
function.
2. Turn the “temperature selection” switch to the
required temperature.
The red oven power indicator is illuminated while
the oven is in use.
The red temperature pilot light is illuminated while
the oven is heating up.
3. To switch off the oven, turn the “oven functions”
switch and the “temperature selection” switch to
the zero position.
3
Cooling fan
The fan comes on automatically when the oven is in
use in order to keep the surfaces of the appliance
cool. Once the oven has been switched off, the fan
continues running to cool down the appliance and
then switches itself off automatically.
10
Oven Functions
The oven has the following functions:
L Oven Lighting
With this function you can illuminate the oven inte-
rior, e.g., for cleaning.
The heating element is not in use.
V Fan-assisted circulation
For roasting and grilling on two shelf positions.
Set the oven temperature 20-40 °C lower than for
Top/Bottom heat.
Top/Bottom heat is on and the fan is also on.
O Conventional
For baking or roasting on one level.
The conventional heating elements are in use.
Ü Bottom Heat
For crisping cakes that require a crisp base.
The bottom heating element is in use.
Z Infrared Wide-Area Grill
For grilling flat foods in larger quantities, such as
steaks, escalopes, fish or for toasting.
Top heat and the grill element are used.
= Infrared grill
For grilling larger pieces of meat or poultry on one
level. This function is suitable for soufflés and 'au
gratin'.
The grill heating element and Top Heat operate alter-
nately when the fan is on.
11
Timer
To set a time. A signal is sounded when the time has
elapsed.
This function has no effect on oven operation.
Set the timer knob to 60 minutes, then turn it to the
desired length of time. (60 minutes maximum).
A signal is sounded when the time has elapsed.
To change your setting, just turn the knob to the
desired value.
To stop the timer before the set time has elapsed,
turn the knob to OFF.
Inserting the general purpose traypurpose tray
3
General purpose tray
The tray has a little bulge on the left and
right edges. These are provided as position-
ing guides and must always be located
towards the rear when inserting the tray.
Inserting the tray/ general purpose tray:
The bulges must be positioned towards the rear.
12
Uses, Tables and Tipsses, Tables and Tips
Baking
Use either the fan assisted U function or Top/Bottom
O heating for baking.
Baking tins
• Dark metal or coated tins are suitable for Top/
Bottom O heating.
• Light metal/glass/ceramic containers are also
suitable for fan-assisted U baking.
Tray levels
• With Top/Bottom O heating, baking can be done
on one tray.
• With the fan-assisted U feature, you can bake
flat, dry cakes and pastries on two trays at the
same time.
1 Baking tray: could be placed at Position 3
1 Baking tins: could be placed at Position 1
2 trays: at positions 1 and 3
13
3
General advice
• When choosing the oven position, make sure you
are counting from the bottom.
• Insert the tray with the bevelled edge towards
you.
• Always place baking tins at the centre of the grill.
• With fan-assisted U circulation or Top/Bottom O
heat, you can bake two tins beside each other at
the same time. The baking time becomes only
slightly longer.
How to use the Baking Tables
The tables show a selection of dishes, with recom-
mended temperature settings, cooking times, and
oven positions.
• Temperatures and baking times are given for
guidance only, to be adapted according to the
particular combination of pastry, quantity, and
baking tin(s).
• To begin with, we recommend setting to the lower
temperature, and then adjusting to suit individual
requirements, for example, a higher temperature
can be set if a darker brown is desired, or if bak-
ing time is found to be too long.
• The tables do not give recipes for the cakes or
pastries described; for recipe details, please refer
to the recipe for a similar item.
• Times may increase by 10-15 minutes for cakes
baked on trays or tins at different oven positions.
• Moist cakes and pastries (for example, pizzas,
fruit cakes, etc.) can be baked on one level only.
• Widely different baking items may show different
initial rates of browning while baking. In this
case, please do not change the temperature
setting. Rates of browning will even out later in
the baking process.
2
With longer baking times, the oven can be
turned off about 10 minutes before the end
of the required time, to make use of the
residual heat in the oven.
Unless otherwise stated, the temperatures
indicated are those to which the oven is pre-
heated.
Baking Table
Fan-assisted circulation Top/Bottom heat
Baking type Temperature
in °C
Tray position
from bottom
Baking time
in minutes
(suggested)
Temperature
in °C
Tray position
from bottom
1
Tray
2
Trays
1 Tray
Cake mixture
Ring cake or 'Gugelhupf' 140-160 1 --- 50-70 160-180 1
Frankfurter ring cake
(half tin)
140-160 2 --- 45-60 150-170 1
Royal /Madeira cake
(rectangular tin)
140-160 1 --- 70-90 150-170 1
Fruit ingredients 150-170 3 --- 20-25
170-190,
preheated
2
Fancy apple cakes 150-170 1 --- 50-80
170-190,
preheated
1
14
Short pastry
Cheese flan (750 g cot-
tage cheese)
--- --- ---
60-90 +
10 Min.
After-heating
170-190 1
covered apple gateau 150-170 1 --- 50-60 170-190 1
Cheese flan (tray) --- --- --- 60-80
160-180
preheated
3
Puff pastry
French apple gateau
150-170,
preheated
1 --- 35-50
180-200,
preheated
1
Sponges
Sponge cake (DIN) 140-160 1 --- 20-40 160-180 2
Fruit ingredients
140-160,
preheated
3 1+3 15-25
170-180,
preheated
3
Swiss roll
150-170,
preheated
3 --- 10-20
180-200,
preheated
3
Raised pastry
Ring cakes 140-160 1 --- 50-70 160-180 1
Plaited yeast cakes/ring
cakes, buns
150-170 3 --- 30-40
170-190
preheated
3
Cakes with cream filling,
sugar/almond toppings
160-170 3 25-30
180-200,
preheated
3
With sugar vermicelli 150-170 3 1+3 20-40 170-190 3
Fruit cakes (tray) with
sugar vermicelli (DIN)
150-160 3 --- 35-50 170-190 3
Ringcake 140-160 1 --- 50-70 160-180 1
Frankfurter ring cake
(half tin)
140-160 2 --- 45-60 150-170 1
Cheese cake (tray) 140-160 3 --- 50-70
170-190
preheated
3
Biscuits
Meringues
80-100,
preheated
3 --- 100-120 100-120 3
Macaroons 120-140 3 20-30
140-160
preheated
3
Small biscuits & cakes 140-160 3 1+3 15-40
160-180
preheated
3
Walnut cakes --- --- --- 25-30 170-180 2
Puff pastry
170-190,
preheated
3 20-40
190-210,
preheated
3
Fan-assisted circulation Top/Bottom heat
Baking type Temperature
in °C
Tray position
from bottom
Baking time
in minutes
(suggested)
Temperature
in °C
Tray position
from bottom
1
Tray
2
Trays
1 Tray
15
Cheese/ poppy-seed/
caraway
straws (aperitif biscuits)
180-190,
preheated
3 1+3 10-15
200-210,
preheated
3
Small pastries
140-160,
preheated
3 20-40
170-190,
preheated
3
Choux pastry
Cream puffs
170-190
preheated
3 --- 25-40 190-210 3
Creative pastries
Swiss apple tart
180-200
preheated
1 --- 35-50
210-230,
preheated
2
Swiss cheese tart
180-200
preheated
1 --- 35-50
210-230,
preheated
2
Spinach cake, Quiche 170-190 1 --- 35-50 180-200 1
Bread and rolls
Current rolls 180-190, 3 1+3 10-15 190-210 3
Milk rolls 160-170 3 1+3 10-15 180-190 3
Rye bread, brown bread 190-200 2 od. 3 --- 45-65 190-210 2
White bread (tin) 170-180 2 --- 40-45 180-200 2
Unleavened bread, Pitta
220-230
preheated
2 --- 15-25
230-250,
preheated
1
Soufflé
Pasta soufflé 180-200 2 --- 40-50 190-210 1
Potatoes au gratin 180-200 2 --- 50-65
190-210
preheated
1
'Au gratin' dishes
“Hawaii“ toast 250 3 --- 5-8
Fan-assisted circulation Top/Bottom heat
Baking type Temperature
in °C
Tray position
from bottom
Baking time
in minutes
(suggested)
Temperature
in °C
Tray position
from bottom
1
Tray
2
Trays
1 Tray
16
Roasts
For roasts, use the Fan-assisted U or Top/Bottom
Heat O oven features.
Ovenware
• Any heat-resistant dish is suitable for roasting
(please read the manufacturer's instructions).
• For oven dishes with artificial handles, make sure
that these are heat-resistant (please read the
manufacturer's instructions).
• Large roasts can be cooked on the general pur-
pose tray or on the grill with the general pur-
pose tray underneath (for example, turkey,
goose, 3-4 chickens, 3-4 knuckles of veal).
• We recommend cooking all lean meats in a cas-
serole with a lid (for example, pot roasts,
braised beef or veal, deep-fried meats). This
renders the meat juicier.
• If crackling is desired, meat can be cooked in a
casserole without a lid (for example, pork, meat
loafs, lamb, mutton, duck, 1-2 knuckles of veal,
1-2 chickens, small poultry, roast beef, fillets,
game fowl).
3
Tip: roasting in an oven dish will be less
messy!
3
How to use the Roasting Table
The table indicates the most suitable oven
feature, temperature settings, and cooking
times to apply for various types of meat.
The suggested values are for guidance only.
• We recommend using the oven to cook fish or
meat weighting from 1kg upwards.
• In general, the Top/Bottom Heat feature is suita-
ble for very lean meats, fish, and wild fowl. For all
other types of meat (especially poultry), we rec-
ommend using the Fan-assisted feature U.
• To avoid burning the meat juices or fats, we rec-
ommend adding a little liquid to the oven dish.
• If necessary, turn the roast over (at 1/2 or 2/3 of
the way through cooking time).
3
Tip: baste large roasts and poultry with the
juices several times while roasting. This will
give you better results.
2
You can switch off the oven around 10 min-
utes before roasting time has ended, to
make use of the residual heat.
17
Roast Table
For each, place the baking tray/general purpose pan at position 1
Fan-assisted
Type of roast
Temperature
in °C
with simultaneous use of
grill at position
from bottom
General pur-
pose pan at
position
Suggested
roasting
time in min-
utes
1 Tray 2 Trays
Roast/grill per piece
1 kg Pork roasts
(Spare ribs or ham, rolled
roasts), for each cm. thick
150-160 2 --- 1 14-20
Smoked loin of pork, for each
cm. thick
150-160 2 --- 1 10-12
Meat loaf 160-170 2 --- 1 60
Roast beef, for each cm. thick 150-160 2 --- 1 15-18
Fillet of beef, for each cm. thick
200-210,
pre-heated
2 --- 1 6-8
Roast beef, for each cm. thick
200-210,
pre-heated
2 --- 1 8-10
Roast veal, for each cm. thick 170-180 2 --- 1 14-17
Leg of lamb (1800 g) 170-180 2 --- 1 90
Poultry
Chicken 160-180 2 --- 1 55-65
Duck (2000-2500 g) 150-160 2 --- 1 90-120
Goose (4500 g) 150-160 2 --- 1 150-180
Turkey (5500 g) 150-160 2 --- 1 150-180
1 kg. rolled turkey roast, for each
cm. thick
150-160 2 --- 1 11-13
Quick-fries on the tray at 1or two 2 positions
Fried/grilled sausages
220-230,
pre-heated
3 4+2 --- 10-15
Escalopes/cutlets, in batter
240-250,
pre-heated
3 4+2 --- 13-15
Rissoles
220-230,
pre-heated
3 4+2 --- 15-20
Fish on the tray, at 1 or 2 positions
Trout, for each 200-250 g 200-210 3 4+2 --- 15-20
4 Fillet of trout (for each 200g) 170-180 3 4+2 --- 10-20
Fillet of zander, in batter
(total weight around 1 kg)
190-200 3 4+2 --- 25-30
18
Grilling
For grilling use the infrared grill F oven function or
infrared wide-area grill Z with temperature setting.
1
Warning: Always close the oven door when
grilling.
3
Always pre-heat the empty oven using the
grill functions for 5 minutes!
Ovenware for grilling
• Use the shelf unit and universal tray together for
grilling.
Shelf positions
• For grilling flat foods you should mostly use the
4th shelf position from the bottom.
Notes on the grilling table
The grilling times are only for guidance and will vary
depending on the type and quality of meat or fish.
• Grilling is particularly suitable for flat pieces of
meat and fish.
• Turn the food approx. halfway through grilling.
19
Infrared Grilling
always pre-heat for 5 minutes
Food for grilling Function Tempera-
ture in °C
Universal
tray
Grill tray Grilling time
in minutes
Shelf support rail from
bottom
1. Page 2. Page
4-8 Pork chops
Infrared
wide-area
grill
275 1 4 15 10
2-4 Pork chops Infrared grill 275 1 4 12 12
marinated pork steaks
Infrared
wide-area
grill
275 1 4 12 12
Fillet steak, rare Infrared grill 275 1 4 5-7 4-6
4 fillet steaks, medium
Infrared
wide-area
grill
275 1 4 6-8 5-7
2 Half chicken pieces Infrared grill 250 1 4 15-20 15-20
4 Half chicken pieces
Infrared
wide-area
grill
250 1 3 15-20 15-20
1-4 Chicken thighs
Infrared
wide-area
grill
250 1 4 20 10
4-6 Chicken thighs
Infrared
wide-area
grill
250 1 4 20 15
Grilled sausage,
up to 6 items
Infrared grill 275 1 4 5-10 5
Grilled sausage,
more than 6 items
Infrared
wide-area
grill
275 1 4 5-10 5
Coiled sausages,
up to 4 items
Infrared grill 275 1 4 10 9
Coiled sausages,
up to 6 items
Infrared
wide-area
grill
275 1 4 10 9
Whole fish
Infrared
wide-area
grill
250 1 3 10 ---
Toast (without topping)
Infrared
wide-area
grill
275 1 4 1-2 1-2
20
Preserving
When preserving use the bottom heat oven function.
Preserving jars
• When preserving use only commercially available
jars that are the same size.
3
Jars with twist-off tops or with a bayonet
fastening and metal containers are not
suitable.
Shelf positions
• Use the 1st shelf position from the bottom for
preserving.
Notes on preserving
• Use the baking tray for preserving. There is room
for up to six jars, each with a capacity of 1 litre.
• The jars should all be filled to the same level and
closed.
• Position the jars on the baking tray so that they
do not come into contact with one another.
• Pour approx. 1/2 litre of water into the baking tray
to create sufficient moisture in the oven.
• As soon as bubbles begin to appear in the first
jars (for 1-litre jars this takes about 35-60 min-
utes), switch off the oven or reduce the tempera-
ture to 100 °C (see table).
Preserving Table
The states preserving times and temperatures are for guidance
Preserves Temperature in
°C
Cooking time until
bubbles form
Mins.
Continued
cooking
at 100 °C
Mins.
Standing time
with oven
switched off
Soft fruit
Strawberries, blueberries,
raspberries, ripe gooseberries
160-170 35-45 - -
Unripe gooseberries 160-170 35-45 10-15 -
Fruit with stones
Pears, quinces, plums 160-170 35-45 10-15 -
Vegetables
Carrots 160-170 50-60 5-10 60
Mushrooms 160-170 40-60 10-15 60
Gherkins 160-170 50-60 - -
Mixed pickles 160-170 50-60 15 -
Kohlrabi, peas, asparagus 160-170 50-60 15-20 -
Beans 160-170 50-60 - -
Plum purée
160-170
50
45
-6-8 timer
-
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Electrolux EOB3612WELUXEURO User manual

Electrolux
Brand
Electrolux
Model
EOB3612WELUXEURO
Category
Cookers
Type
User manual
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